{"id":1102,"date":"2019-11-16T07:14:06","date_gmt":"2019-11-16T12:14:06","guid":{"rendered":"https:\/\/recettes.carlrobitaille.org\/?p=1102"},"modified":"2020-01-21T06:11:42","modified_gmt":"2020-01-21T11:11:42","slug":"crumble-aux-cerises","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=1102","title":{"rendered":"Crumble aux cerises"},"content":{"rendered":"\n

Source : https:\/\/www.bonappetit.com\/recipe\/cherry-biscuit-cobbler<\/a><\/h2>\n\n\n\n

Note:<\/strong> J’ai remplac\u00e9 les cerises par des bleuets congel\u00e9s et je n’ai pas mis de cannelle ni d’essence d’amande dans la pr\u00e9paration de bleuets.<\/p>\n\n\n\n

Ingredients :<\/strong><\/p>\n\n\n\n

Biscuits<\/h3>\n\n\n\n
  • \u00bc cup granulated sugar<\/li>
  • 1 Tbsp. baking powder<\/li>
  • 2 tsp. finely grated lemon zest<\/li>
  • 1 tsp. kosher salt<\/li>
  • 2 cups all-purpose flour, plus more for surface<\/li>
  • \u00bd cup (1 stick) chilled unsalted butter, cut into pieces<\/li>
  • 1\u2153 cups chilled heavy cream<\/li><\/ul>\n\n\n\n

    Filling and Assembly<\/h3>\n\n\n\n
    • 2 lb. fresh (or frozen) sweet cherries, pitted<\/li>
    • \u00bd cup granulated sugar<\/li>
    • \u00bc cup fresh lemon juice<\/li>
    • 3 Tbsp. cornstarch<\/li>
    • \u00bd tsp. ground cinnamon<\/li>
    • 1 tsp. vanilla extract<\/li>
    • \u00bc tsp. almond extract<\/li>
    • \u00bc tsp. kosher salt<\/li>
    • 3 Tbsp. unsalted butter, melted, slightly cooled<\/li>
    • 2 Tbsp. raw sugar<\/li>
    • Vanilla ice cream or softly whipped cream (for serving)<\/li><\/ul>\n\n\n\n

      Special Equipment<\/h3>\n\n\n\n
      • A 1\u00bd”-diameter cookie cutter<\/li><\/ul>\n\n\n\n

        Direction :<\/strong><\/p>\n\n\n\n

        Biscuits<\/h4>\n\n\n\n
        1. Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl. <\/li>
        2. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea.<\/li>
        3. Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).<\/li>
        4. Turn out dough onto a generously floured surface. Pat into a \u00be”-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. <\/li>
        5. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other. <\/li>
        6. Dust with flour and press down on stack with a rolling pin to flatten to a workable height. <\/li>
        7. Roll out to \u00bd” thick, dusting with more flour as needed.<\/li>
        8. Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.<\/li><\/ol>\n\n\n\n

          Filling and Assembly<\/h4>\n\n\n\n
          1. Place a rack in middle of oven and preheat to 400\u00b0. <\/li>
          2. Mix cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt in a large bowl. <\/li>
          3. Scrape filling into a 2-qt. baking dish or 9″-diameter cake pan with 2″ sides and press down on it firmly to compact. <\/li>
          4. Place on a foil-lined baking sheet.<\/li>
          5. Arrange chilled biscuits over filling, fitting snugly so they\u2019re touching with only a few gaps. <\/li>
          6. Brush generously with butter; sprinkle with raw sugar.<\/li>
          7. Bake cobbler 10 minutes. <\/li>
          8. Reduce heat to 350\u00b0 and continue to bake until biscuits are golden brown and juices are bubbling, 50\u201365 minutes more. <\/li>
          9. Let cool slightly. <\/li>
          10. Serve cobbler with ice cream.<\/li><\/ol>\n\n\n\n
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